- 1/4 oz unflavored gelatin
- 1/2 cup low fat milk
- 3 eggs,
- 1 cup milk
- 3/4 cup raw honey
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground mace
- 1/2 tsp freshly ground nutmeg
- 1 tsp ground ginger
- 1 1/2 cup pumpkin puree
- 1 tsp pure vanilla extract
- 3 tbsp white sugar
- 1 tablespoons crystallized ginger, minced
Here’s to your health! Guilt-Free Pumpkin Mousse is a terrific and healthy dessert you can feel good about serving on Thanksgiving or any day of the week!
Our Well Fed Family Event
Over the past few months, I have had the privilege of working with the American Heart Association and a wonderful pharmaceutical company located in Durham, North Carolina. In this economy when most companies are cutting back, Quintiles, the only fully integrated bio and pharmaceutical services provider offering clinical, commercial, consulting and capital solutions, cares about their employees health and makes every effort to arm them with helpful information and encouragement. Cooking with Elise partnered with the American Heart Association and Quintiles to put together an event called Our Well Fed Family.
As you know, my mission has always been to encourage families to cook and eat together, so when approached by these two organizations I was elated! My responsibilities were to create two healthy weeknight meals that fit a strict criteria for Quintiles employees which would be enjoyed during the event. Everyone enjoyed Butternut Squash Apple Soup, Balsamic Glazed Pork Chops with Roasted Vegetables and for dessert, a delicious Guilt-Free Pumpkin Mousse. In addition I was asked to create three snack areas for children.
I know you will not be surprised that my favorite recipe was the Pumpkin Mousse! I really have a sweet tooth and so I took on the challenge of creating a recipe that would be both healthy AND delicious! This recipe far exceeded my expectations and I guarantee, your family and your guests will not know how good this is for them. People loved this mousse!
Pour the 1/2 cup of milk into a small bowl and sprinkle the gelatin over it to soften.
Separate the eggs, placing the whites in an electric mixer bowl and the yolks in a heat-proof bowl that holds at least 2 cups.
Combine the milk, honey and spices in a heavy bottomed saucepan and heat until the honey dissolves and the mixture is steaming hot. Add the softened gelatin with its liquid and stir until it is completely dissolved.
Pour most of the hot milk mixture into the egg yolks, whisking constantly, then pour this mixture back into the pot and continue heating until it thickens and almost boils. Stir in the pumpkin and keep stirring until there are no big bubbles when you stop stirring for a few seconds. Remove from the heat and whisk in the vanilla.
Beat the egg whites until frothy, then start adding the sugar gradually, beating until stiff peaks have formed. Fold a big spatula of the whites into the pumpkin custard, then fold in the remaining egg whites. Turn the mousse into a 6-cup metal mold that has been rinsed with cold water. Chill mousse overnight. To unmold, dip the mold in hot water for about 30 seconds then invert onto a serving platter. Alternatively, spoon the mousse into individual ramekins or wine glasses that have a tablespoon or two of chopped crystallized ginger and/or gingersnap crumbs in the bottom. Serve with whipped cream.